Have you tried Spaghetti Squash yet?
Don’t let it intimidate—it’s way simpler than it may seem.
This was really delicious tonight!
For the spaghetti squash Prep:
- Cut a medium spaghetti squash in half, scoop out seeds.
- Very lightly coat the inside with olive oil.
- Bake @375 degrees f skin side up, on a flat sheet pan for about 45 minutes.
- Cool just a bit
- Use a fork to shred “spaghetti” out of the skin.
- Use paper towels to soak up moisture just a bit.
For the Skillet:
- 1 tsp extra virgin olive oil
- 1 lb lean ground Beef (grass fed, if possible) or lean ground Turkey
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1/4 cup diced green bell pepper
- 1/2 cup sliced mushrooms
- 2 (14.5 oz) cans organic diced tomatoes, OR 3 cups FRESH diced tomatoes
- 1 (15 oz) can organic tomato sauce
- 2 Tbsp fresh parsley
- 2 tsp dried basil
- 1/2 tsp dried oregano
- Sea salt and freshly ground black pepper, to taste
- Sprinkling of all-natural parmesan cheese (optional, omit for dairy-free)
- Heat large skillet over medium-high heat. Once hot, crumble in meat and cook until browned, stirring occasionally. Drain fat, set cooked meat aside.
- Heat olive oil in skillet, once hot and add onion and green peppers and sauté until tender, about 3 minutes, adding in garlic & mushrooms during last 30 seconds of sautéing.
- Pour in diced tomatoes, and sauce. Stir in fresh parsley, the basil, oregano, and season with salt and pepper to taste.
- Bring just to a gentle boil then add cooked spaghetti squash noodles and cooked meat, stir and submerge noodles in liquid, then reduce heat to a simmer for 2 minutes until heated through.
- Garnish with fresh chopped basil and a touch of parmesan, serve warm.
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